Tender buttery slice and bake cookies are topped with tangy apricot cream.
When you see this badge, you know it will be good! These are the recipes that have passed our test.
You now are able to shop & buy these ingredients online! After you select your market, you decide if you want to have your items delivered or picked up today!
Learn How it Works...
1 cup Land O Lakes® Butter, softened
1/4 cup sugar
1/4 cup firmly packed brown sugar
1/2 teaspoon almond extract
2 cups all-purpose flour
1 1/4 cups powdered sugar
1/4 cup apricot preserves
1 tablespoon Land O Lakes® Butter, softened
1 to 2 tablespoons Land O Lakes® Half & Half
1 teaspoon light corn syrup
Sliced almonds , toasted, if desired
Combine 1 cup butter, sugar, brown sugar and almond extract in bowl. Beat at medium speed until creamy. Add flour; beat at low speed until well mixed.
Press mixture together with hands; divide into fourths. Shape each fourth into 4 1/2-inch log. Wrap each in plastic food wrap; refrigerate at least 1 hour until firm.
Heat oven to 375°F.
Cut logs into 1/4-inch slices with sharp knife. Place 1 inch apart onto ungreased cookie sheets. Bake 6-8 minutes or until edges are lightly browned. Remove to cooling rack. Cool completely.
Combine all glaze ingredients in bowl. Beat at low speed until creamy and smooth. Frost cooled cookies with glaze. Garnish with toasted almond slices, if desired.
- This cookie dough contains no eggs so it may be prepared up to 7 days ahead. Wrap dough tightly in plastic food wrap; store in refrigerator.
- To toast nuts, spread evenly in shallow baking pan. Bake at 350°F., stirring once, 5-7 minutes or until light areas of nuts begins to brown.
- To toast nuts, spread in single layer on ungreased 15x10x1-inch baking pan. Bake at 350°F, stirring occasionally, 5-10 minutes or until light golden brown. Remove from pan; cool completely.